Slow Cooker Stuffed Pepper Casserole

My neighbor brought over MORE peppers a couple days ago and I had to come up with something to do with them.  I already froze a whole batch that they had brought the week before.  And the newest box of peppers was really ready to be used.  So, this dish is heavy on the peppers!

7 Bell Peppers, cut into 1" pieces--I used Green
28 oz. can Crushed Tomatoes
3 Garlic Cloves--minced
1 lb. ground chicken
1 mild Italian Sausage--skin removed
1/2 tsp. oregano
1 Tbsp. dried Parsley
1 Tbsp. Onion Powder
1/2 tsp dried Basil
Dash of Black Pepper (or to taste)
1/4 cup Parmesan Cheese
1 Bag Steamfresh frozen Brown rice

Take the skin off of the sausage and break apart to brown it in a skillet on the stove.  Brown the ground chicken with it.  Once it's browned, put all ingredients except the rice and parmesan cheese in the crockpot.  Cook on low for 6 hours.  Add the frozen rice and parmesan and heat until rice is warmed.  We were busy yesterday, so it actually stayed on warm for a couple hours after I added the rice and it was still good.  The rice didn't get mushy.

 Today, I'm trying an experiment in the crockpot.  If it turns out, I'll post about it!

~~Until next time, may your Joy be Heartfelt and may all of your memories be Handmade~~

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